Duchess Potatoes
AKA: Pommes Duchess
Submitted By: Taz
Ingredients:
3 lbs Yukon Gold Potatoes – peeled
4 Tbs Unsalted Butter
⅓ Cup Heavy Cream
4 Large Egg Yolks
4 tsp Kosher Salt - divided
1 tsp White Pepper - adjust to taste
2 Tbs Butter - melted
-OPTIONAL-
⅛ tsp Fresh Grated Nutmeg
Preparation:
- Cut your peeled potatoes into quarters and place in a large pot - Add enough water to cover and add half of the salt (2 tsp) - Place over high heat and bring to a boil - Allow to cook until tender but not falling apart (apx 10-15 minutes)
- Drain the potatoes and leave in the colander for 3-5 minutes to allow them to be ‘fully dry’ - Transfer to a large bowl and smash with a potato masher until as smooth as possible (alternately you can pass them through a potato ricer instead of using a potato masher for this step)
- Add the unsalted butter and, using the masher, continue to smash until butter is fully incorporated and the mixture is smooth
- Add the heavy cream, egg yolks, remaining salt, pepper, and nutmeg (if using) - Whisk vigorously until everything is thoroughly combined and the mixture is very smooth - Adjust seasoning to taste - Cover and allow to cool to room temperature
- Line baking tray(s) with parchment - Transfer the room temperature potato mixture to a piping bag with a large star tip
- Pipe the potato mixture in ‘tight swirls’ onto the parchment lined baking tray(s) in 6-12 equal portions (apx 3 inch diameter ‘circles’). making sure to leave apx 2 inches between each –Place in the refrigerator (uncovered) for a minimum 1 hour to firm up (you can cover with cling film after 1 hour and keep them in the fridge overnight OR freeze them until you are ready to bake them)
- Preheat oven to 450°F
- Gently brush your potato ‘florets’ with the melted butter – Place on the center rack of the oven and bake until the edges are nicely browned (apx 20 minutes)
- Serve hot garnished with a drizzle of additional butter and a sprinkle of diced parsley OR chives if desired
